Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • ¼ cup fish sauce
  • 2 cloves garlic
  • ¼ cup water
  • 2 Thai bird chiles or other hot fresh chiles, cored and seeded
  • 1 Tbs. crushed red pepper flakes
  • 1-½ tsp. kosher salt
  • 2 Tbs. finely chopped fresh ginger
  • + 12 more ingredients
    • 4 Tbs. granulated sugar
    • 2 Tbs. granulated sugar
    • 2 Tbs. finely chopped shallots
    • 1 Tbs. soy sauce
    • 1 tsp. chile paste
    • 1 Tbs. finely chopped garlic
    • 1 Tbs. vegetable oil
    • 2 Tbs. finely chopped fresh cilantro
    • ½ cup finely chopped lemongrass (3 or 4 stalks)
    • 2 Tbs. fresh lime juice, with pulp
    • 4-½ tsp. fish sauce
    • 1 whole chicken (3 to 4 lb.), rinsed and patted dry

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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